After trying Kogi Tacos for the first time a couple weeks ago, I wanted to try and make them at home. I made these on the grill, and they were just as good as the ones I had in Los Angeles.
Monthly Archives: July 2011
While waiting at the OB’s office with my wife, I picked up an issue of Better Homes and Garden. Although I typically never read that particular magazine, I think the universe must have been talking to me. I happened upon a multipage spread of satays that I thought looked mesmerizingly good.
Whenever we go back to my in-laws and grill out, my mother-in-law usually makes a side of cheesy potatoes. In between home fries and and a cheesy gratin, these chunked up potatoes with onions and cheese are just as easy as they are delicious.
While in California, we had gone to a meat market while walking from the hotel to our friend’s house. This trip was remarkable because it dispelled two myths about Southern Californians: (1) that Southern Californians don’t walk anywhere and (2) that you can’t get good quality meat in a beach town. That night, we grilled up a spicy garlic try tip, among other things. And it was so good, that I couldn’t stop thinking about it.
It was one of the hottest days of one of the hottest heat waves. But after my in-laws had come to visit, I had a full boatload of cheese just sitting in my fridge for some reason, and I needed to use it up. Heat, be damned. But I have no idea how to make soup. So I consulted the Western Dubuque Marching Band Cookbook.
With my pregnant wife’s ground beef cravings continuing unabated, I went to the well of the Western Dubuque Marching Band Cook Book to find a recipe for Made Rites, a classic Iowa take on the sloppy joe.